I’m usually a C2 sort of guy, but through bad luck and (my own) poor performance, I’ve begun my Sunday morning with a B1. Whilst a bad start to the day, I’m determined not to let it ruin what could be a good Sunday.
Where do you come in on the tea debate?
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It’s not a linear scale from light to dark. There are three constituents: tea, milk and water. A weak cup of tea with a little milk looks different from a strong cup with a decent amount of milk. This should be a ternary plot.
Thank you. For years me and my siblings have always said it’s possible to have a strong and milky tea.
all I could think of when I saw this.No milk for me, I don’t think that’s covered by the chart.
I’m not seeing any green tea in this list.
Feeling a little left out right now! 😅😂
B3 to C2 is my preference. C3 or darker and I’m asking if the cows are on strike. B2 and lighter I’ll ask if you just showed the teabag to the cup instead of putting it in.
C3, no debate in my mind. I can accept C1 through to D2 though.
This is the correct answer.
The darkness I like isn’t even on there.
You heathen!
C4 or D1. Strong though, want to see that spoon stand up.
That’d be C4 then
A=>D is decreasing milk amount, and 1=>4 is increasing strength, so D1 would essentially be water, A1 would essentially be milk and the B3/B4/C3/C4 would be the square of “not pulling a face when you take the first sip” (although I lie somewhere between B4 & C3 so I may be biased)
Wait
When people say strong they mean with lots of milk? I thought it was the concentration of the brew. I like a longer steep is what I meant.
I’ve found that a longer steep doesn’t really make a better cup though. If I want stronger, I add more tea and stay at the 4-5 minute range. Past maybe five minutes, it’s getting tannins at such a high level that it’s just bitterness. Which, if you like your tea very bitter, that’s a good thing! I prefer the more subtle flavors over the tannic bite, though.
I was raised on very low quality stuff and have since moved on to Yorkshire gold - but I can’t quite shake the desire for a bit of roughness.
Ahhhh, gotcha. I’m sorta the same way with coffee sometimes. Grew up with basic folgers rotgut, so I get that hankering for the way coffee tasted as a young’n rather than it tasting the way I usually prefer it. So I’ll just dump too much into a percolator, keep the heat on it until it’s near scorched, and let it eat a hole in my belly lol
American here. You savages conquered half the world and can’t even enjoy black coffee?
Non-American. You didn’t have to out yourself because this comment would be hard to make more American. They aren’t the same and both have extreme value around the world.
Pure Barrys tea is the only reasonable choice and thus everything except D4 (mayyybee D3) should be considered a crime.
I thought my Irish mate was having me on saying Irish tea was better than British tea all those years ago. Then I picked up a box of Barry’s while looking for something to do in Limerick. Now I don’t let it run out.
My grandmother is from the northwest of Germany. People over there got a very unique tea culture and their own famous blends. Last time I visited her, I gave her a box of Barrys. After the first teapot was empty, she asked me to bring lots more Barrys when I visit her again.
E5 for me. I soak and squeeze the crap out of the teebag.
A tip for everyone to get stronger tee. Put the teebag in a quarter cup of boiled water, then boil it in the microwave for 30 seconds, then add the rest of the water. It releases all the favour in the bag.
That sounds like too much tannin, but if you like that then why not. I prefer to use different tea for a stronger or milder tea flavour. I’m not trying to knock what works for you, if I had a microwave I would at least be willing to try it so I could comment with more knowledge.
You might enjoy using a loose leaf tea if you haven’t tried before?
